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Our lobsters are all caught in pots in Irish waters and we buy direct from fishermen where possible, getting the first pick of the catch. We support only traditional Irish farming methods and all our beef comes from cattle who have lived a stress-free life and are fed a natural diet of lush Irish grass and hay. The heifers grow slowly to at least 30 months of age. Then only the best meat is selected, butchered by hand and aged for 40 days.